Growing up should never mean loosing your sense of whimsy or adventure – especially in the kitchen!
In our fourth installment of Celeb Chef and Cookbook Author Bob Blumer’s seven-part ‘Pescatarian Holiday’ series for Lloyd Cellars, he delivers his crazy-delicious ‘Ahi Sno-Cone’ recipe while evoking fond childhood memories. Oh, the joy of childhood when your parents would give in to ‘Please, please, please, can we get a sno-cone!’ They’d fane reluctance as they slipped you change and allowed you to make the purchase on your own. It was part of growing up, learning to negotiate, and managing a transaction. Blumer constantly reminds us to revel in the joy and memories of eating our favorite things by flavor bombing nostalgic bites for the here and now of our adult lives!
Blumer’s ‘Ahi Sno-Cone’ is yet another dish that pairs well with both our Lloyd Cellars Carneros Chardonnay and Sta. Rita Hills Pinot Noir. If you’d like to look back at all of Blumer’s recipes and others, we invite you to scroll through our online Recipes section.
Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines
Blumer’s Ahi Sno-Cones
- 12, 4 or 6-ounce paper cones (available in office water coolers and at restaurant supply stores)
- 1 cup peanut oil for brushing wonton wrappers
- 16 3½- inch square wonton wrappers 4 are back-ups
- 10 ounces sushi-quality ahi tuna diced finely
- 1 fragrant peach papaya or mango peeled, pitted and diced into ¼-inch cubes
- 2 green onions sliced finely
- 10 mint leaves chopped finely
- zest of 1 lime
- 2 tablespoons sesame seeds toasted
- 1 teaspoon wasabi paste
- 2 teaspoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon freshly grated ginger
- 1 tablespoon lime juice
- 1 ripe avocado peeled and pitted
- 2 tablespoons lemon juice
- salt and pepper
- Pinch of ground cayenne pepper
- 12 teeny weenie cherry tomatoes or cranberries, or pomegranate seeds
- Preheat oven to 350°F.
- In a small bowl, set out 1 cup peanut oil along with a small pastry brush. On a baking sheet, set out 12 paper cones.
- Trim 12 wonton wrappers according to diagram (see below). Generously brush both sides of each wrapper with peanut oil. Wrap 1 wrapper around each cone and press seam together. Twist the bottom around itself and pinch to seal. Bake for 5 – 7 minutes, or until golden brown and crispy. When cones cool, twist them off the cups. Reserve.
- In a medium bowl, combine tuna, peach, green onion, mint, zest and sesame seeds. Reserve.
- In a small bowl, combine wasabi, sesame oil, soy, honey, ginger and lime juice. Taste and adjust if necessary. Reserve.
- In a mini food processor, or in a bowl with a whisk, puree avocado and lemon juice until it is super smooth. Season to taste with salt, pepper and cayenne. Transfer to a small piping bag or a small resealable bag with the corner clipped. Reserve.
To Finish & Serve
- Add dressing to tuna, starting with half. Toss and add more as required to dress, but not drench. Taste and add a pinch of salt if necessary. Spoon tuna into cones. Top with a dollop of avocado puree and a cherry tomato. Serve cones in shot glasses, or your own cone holder.